Marinara sauce (Marinara) from Lidia's Mastering the Art of Italian Cuisine: Everything You Need to Know to Be a Great Italian Cook (page 161) by Lidia Matticchio Bastianich and Tanya Bastianich Manuali

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Pappardelle and tagliatelle; Ricotta and sausage-filled ravioli (Ravioli di salsicce e ricotta)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Canned Italian tomatoes can be substituted for plum tomatoes.

  • nicolepellegrini on October 30, 2018

    This was an...okay recipe for marinara, not my favorite. I'm not crazy about sauces where you add water to them (if anything I usually add a little tomato paste to my marinara to enhance the flavor.) Tasted better the next day after pureeing to make a smoother consistency, but I wouldn't reach for this recipe again.

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